• 1tbsp Italian herb seasoning
  • 1½ tbsp lemon juice
  • 1tbsp olive oil
  • 350g chicken breast fillets, thinly sliced
  • 1 red pepper, washed, cored, deseeded and cut into thin slices
  • 35g young spinach leaves, washed
  • 1tbsp chopped fresh parsley, washed
  • 6 JS folded flat breads
  • 3tbsp lighter mayonnaise
  • ½ tsp Dijon mustard
  • Freshly ground black pepper


  1. 1

    In a bowl, mix together the herb seasoning, lemon juice and oil. Add the chicken and peppers and toss well in the marinade.

  2. 2

    Preheat a non- stick frying pan and add the chicken mixture. Toss in the pan and then leave to cook for 2 minutes before tossing again. Reduce the heat slightly and cook for a further 10 minutes, turning the chicken and peppers occasionally. Once the chicken has cooked and no pink remains remove from the heat.

  3. 3

    Place the spinach and parsley in a large bowl and add the cooked chicken mixture. Toss carefully and season with pepper. Open each flatbread and spread ½ tablespoon of mayonnaise over. Fill each flatbread with the mixture and serve with a little more parsley to garnish.


    TIP:  If you have time, marinade the chicken and peppers for a few hours before cooking.

Nutritional Details

Each serving provides
  • Energy 733kj 175kcal 9%
  • Fat 5.2g 7%
  • Saturates 0.8g 4%
  • Sugars 0.9g 1%
  • Salt 0.75g 13%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

29.5g carbohydrate 10.0g fibre 15.9g protein

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